Friday December 4, 2015

Split Pea Soup 7

with smoked ham bone

Sal D’s Burrata 11

burrata, marinated tomatoes, fresh pesto & crostinis

Arugula & Fennel Salad 11

baby arugula, fennel, tomatoes, red onions& shaved reggiano cheese in lemon & olive oil

Stuffed Artichoke 12

Beet Salad 11

mixed greens, beets, tomatoes, carrots & goat cheese with vinaigrette dressing

Pappardelle Calabrese 22

fresh pasta in a pork ragu sauce topped with a dollop of ricotta

Homemade Short Rib Ravioli Au Poivre 24

in a creamy peppercorn sauce

Capellini Fini Marechiare 24

new zealand clams, shrimp, mussels & fresh tomatoes in a white wine sauce

Free Range Chicken 24

partially de-boned chicken roasted with garlic & olive oil served with mixed vegetables & mashed potatoes

Pork Osso Buco 26

braised pork shank in a vegetables stew served over mashed potatoes

Blackened Salmon 26

cajun spiced filet topped with a lemon beurre blanc sauce served with sautéed spinach & rice

Branzino Al Forno 28

egg battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetables & rice

Cod Oreganata 28

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & rice